Crockpot Quinoa Chicken Primavera – a simple yet delicious and healthy dish! This recipe features a blend of peas, asparagus, quinoa, chicken, pesto, and Parmesan cheese.
Preparing Crockpot Quinoa Chicken Primavera
Total Time: 4 hours 10 minutes Yield: 8 servings
Ingredients
In the crockpot:
- 1 1/2 cups uncooked quinoa
- 1 lb. boneless skinless chicken breasts
- 4 cups + 3 cups chicken broth (SEE NOTES)
- 4–6 cloves garlic, minced
- Salt and pepper, other preferred dried herbs (e.g., dried parsley, thyme, basil)
Before serving:
- 1 tablespoon olive oil
- 1 bunch asparagus, chopped into bite-sized pieces
- 1 small head of broccoli, cut into small florets
- 6 ounces pesto
- 2 1/2 cups frozen peas
- Squeeze of lemon juice
- Watercress, fresh parsley, chives, or other desired herbs for garnish
- Parmesan or Asiago cheese for topping
Directions
- Rinse the quinoa. Optionally, cut the chicken into small pieces for faster cooking or leave it whole and shred later.
- In the crockpot, combine quinoa, chicken, 4 cups broth, garlic, salt, pepper, and seasonings. Cover and cook on low for 3-4 hours.
- Once quinoa and chicken are cooked, add the remaining 3 cups broth or water to achieve a creamy consistency. Stir in pesto, peas, and lemon juice. Cover to heat through. In a skillet, sauté asparagus and broccoli until tender-crisp and lightly browned. Add asparagus to the crockpot and mix.
- Before serving, garnish with fresh herbs, shredded cheese, watercress, olive oil, or desired toppings.
Notes
- For extra flavor, consider adding bacon.
- Adjust the amount of additional liquid in step three based on desired consistency. Some may find that less liquid is needed.
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